Resource link:
Link:/s/1g-k4sdm94fslj9wzltuma
Password: wrkd Title: Meat dishes are like this.
Author: [France] Arthur Lacan
Translator: Zhou Jinsong
Douban score: 7.7
Press: Yaxin, CITIC Publishing Group
Publication year: 2019/7
Page count: 244
Content abstract: A feast for meat eaters! Universal meat hand-painted book, enjoy the original meat flavor.
Varieties, parts, cutting and cooking, kitchen utensils, seasonings, recipes ... The world meat encyclopedia debunks all the myths about meat.
Cooking, marinating, barbecue, stewing, smoking, frying ... colorful hand-painted and carefully dissected taste stories in France.
Matsuzaka cattle, Iberian black pig, Saint Michel Tan sheep, Le Mans chicken, meat pigeon, fatty liver, chop suey ... The best game of pigs, cattle, mutton and poultry in the world has legends and cooking methods. The author visited the authoritative organizations and experts in the meat industry, and combined the scientific achievements of the French National Agricultural Research Institute with the secret skills handed down by butcher families, star farmers, meat ripening experts and Michelin restaurant owners for five generations:
-In the whole cow, the seventh rib must have the longest aftertaste and the most tender texture.
Good cooked meat has a complex aroma, and you can taste butter, cheese, cherry, hazelnut and caramel.
-Colonata is as white as a pearl, wrapped in slightly oiled asparagus, and has a fleeting and beautiful taste.
……
This book divides succulents into 14 categories and 57 subcategories, and humorously and systematically popularizes succulents and selection methods.
Zhang Huali's French hand-painting, observing the texture, color, texture and cooking skills of meat in great detail.
Take you to appreciate the rich world of meat, decipher little-known information, master key tricks, so that every bite of meat can be eaten clearly, and happiness is bursting.
About the author: Arthur Le Caisne, a French gourmet, an out-and-out gourmet and culinary science fan, founder and artistic design director of Zowie brand. Arthur often exchanges his cooking experience with first-class meat merchants, cheese merchants, cooked food merchants and scholars in France. He compiled these fresh cooking knowledge into humorous popular food science, and turned the text into an amazing food information map with exquisite French hand-drawing, and finally wrote this classic meat encyclopedia with high gold content and fashion.